They say necessity is the mother of all inventions – and it was never truer than with this dish here. Got home late, everyone was hungry and I had cheese, sausage, pasta and kale. Needless to say, I was flying by the seat of my pants, but hot damn, did it turn out tasty! The shallots added a nice sweetness while the garlic and Kale helped cut the richness of the sauce. It was quick, easy and the plates were empty at the end. I call that a win-win.

Recipe

• 1lb sausage
• 8 oz mushrooms – diced
• 2 shallots – diced
• 4 cloves of garlic – smashed and minced
• 2 cups Kale
• 2 TBS Boursin cheese (optional)
• 2 TBS flour
• 2 TBS Tarragon – chopped, stems reserved
• 2 TBS Rosemary – chopped, stems reserved
• 1 pint light cream, half and half or milk

Brown the sausage on medium heat then drain the grease. Toss in the shallots, mushrooms, Tarragon/Rosemary stems and garlic. Sauté until soft and golden. Sprinkle in the flour and stir to combine. Cook for 2 minutes to deep six the flour flavor. Add the chopped Tarragon and Rosemary – mix well and cook till flavor releases – about 3-4 minutes. Slowly add in the light cream and 2 TBS Boursin cheese. Stir and simmer until thickened. Turn off the heat, and add in 1 cup of fontina and havarti cheese. Mix until smooth.

Meanwhile, boil the pasta until just shy of al dente. Add noodles directly to the sauce along with the Kale. Stir to combine. Add remaining cheese and then stir, stir, sir! The pasta emulsifies and becomes velvety the longer you stir, so move those arms!

Once the sauce and pasta are nicely combined, time to eat! Plate into bowls and dig in!

Bon Appetit!